For a quick and easy vegan pesto, look no further than this amazing 5 minute one!
Perfect for a holiday table or a simple weekend project, this bread wreath sits right in the middle of approachable and impressive. The pesto creates a bright layer through the dough while the tomatoes soften in the oven and add flavor without weighing anything down. Once baked, the crust turns golden and the inside stays tender. And the smell… THE SMELL! It is worth the effort alone.
After the dough rises, you roll it into a large rectangle. A thin layer of pesto is enough because it spreads as the bread bakes. Chopped tomatoes go on next, and they tuck into the pesto like a built in topping. Then you roll the dough into a long log. Cutting it down the center shows the layers and gives you the exposed edges that bake into those pretty twists.
Bringing the two strands together forms the wreath. It looks like a lot of steps but none of them are difficult. The dough is sturdy enough to handle the twist and flexible enough to shape without tearing.
The wreath is best warm. It works as an appetizer, a snack, a side, or something to set out with a small bowl of extra pesto. If you want to bulk it up, pair it with soup or a big salad. Leftovers reheat well in a low oven.
If you want to prep it early, you can refrigerate the dough overnight after the first rise. Let it sit on the counter for a short time in the morning before rolling it out. Cold dough actually rolls neatly and helps keep the filling in place.
A wreath shape is simple enough for weekday baking but still feels special on a table! Enjoy 🙂
Vegan Basil Pesto and Tomato Bread Wreath
Equipment
- Large mixing bowl
- Clean kitchen towel
- Rolling Pin
- Sheet pan
- Parchment paper
- Sharp knife or bench scraper
- Pastry brush
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 tablespoon cane sugar
- 1 teaspoon fine salt
- 2 tablespoons olive oil
Filling
- 1 cup fresh basil pesto (see my vegan version above!)
- 1 cup finely chopped tomatoes roma or cherry
- 1 teaspoon salt
- 1 teaspoon black pepper
Finish
- Olive oil for brushing
- Flaky salt
- Optional: extra pesto for serving
Instructions
- In a large bowl, mix the warm water, yeast, and sugar. Let it sit for 5 minutes. Add the olive oil and salt. Stir in the flour until the dough starts to come together.
- Knead the dough on a clean counter for 8 minutes until smooth. Place it back into the bowl and cover with a clean towel. Let rest for 1 hour or until doubled.
- Preheat the oven to 375°F. Line a sheet pan with parchment.
- Punch down the dough. Roll it into a large rectangle about 10 by 16 inches.
- Spread a thin, even layer of basil pesto over the dough, leaving a small border. Sprinkle the chopped tomatoes over top, then the salt and pepper.
- Starting from a long edge, roll the dough into a tight log. Pinch the seam to seal.
- Using a sharp knife, slice the log down the center lengthwise so the layers are exposed.
- Twist the two long pieces together by lifting one over the other, keeping the cut sides facing upward.
- Bring the twisted dough into a wreath shape and pinch the ends tightly.
- Transfer the wreath to the prepared sheet pan. Brush lightly with olive oil and sprinkle with flaky salt.
- Bake for 25 minutes until golden and fragrant.
- Cool for 10 minutes. Serve warm with extra pesto if you like.